Title:Contributing WriterEducation:Pratt InstituteLocation:Eugene, OregonExpertise:Cookbooks, recipe development, healthy cooking, narrow-focus deep divesMarie Simmons is a cookbook author specializing in detailed explorations of a single ingredient, such as The Good Egg, Taste of Honey, The Amazing World of Rice and Fig Heaven. Her other books include Fresh & Fast and the first Sur La Table cookbook, Things Cooks Love. Her cookbooks have won the James Beard Award and the Julia Child Cookbook Award. Marie was food editor for Cuisine and wrote Bon Appétit’s Cooking for Health column for 18 years, and she has contributed to publications including EatingWell, Woman’s Day, Good Food and the Contra Costa Times.B.S. in Foods and Nutrition, Pratt InstituteEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:Pratt InstituteLocation:Eugene, OregonExpertise:Cookbooks, recipe development, healthy cooking, narrow-focus deep dives
Title:Contributing Writer
Education:Pratt Institute
Location:Eugene, Oregon
Expertise:Cookbooks, recipe development, healthy cooking, narrow-focus deep dives
Marie Simmons is a cookbook author specializing in detailed explorations of a single ingredient, such as The Good Egg, Taste of Honey, The Amazing World of Rice and Fig Heaven. Her other books include Fresh & Fast and the first Sur La Table cookbook, Things Cooks Love. Her cookbooks have won the James Beard Award and the Julia Child Cookbook Award. Marie was food editor for Cuisine and wrote Bon Appétit’s Cooking for Health column for 18 years, and she has contributed to publications including EatingWell, Woman’s Day, Good Food and the Contra Costa Times.
B.S. in Foods and Nutrition, Pratt Institute
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
